In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and corn syrup until well combined. Add cream and 1 1/4 cups evaporated milk and whisk to combine. In a small bowl, stir remaining 1/4 cup evaporated milk with arrowroot starch until is dissolved and forms a slurry with no lumps. Set aside.,Place saucepan over medium-low heat and cook, whisking frequently, until the custard's temperature reaches 170°F (custard is ready when it coats a spoon and a finger swiped across the back leaves a clean line).,______,Churn ice cream until it just takes on a firm soft serve consistency without any runnyness; a spoon pressed across the top should leave a clean impression that doesn't collapse. Then, working very quickly, transfer ice cream to a wide, flat airtight container and chill in the bottom-back of a well-stocked freezer for at least 6 hours, preferably overnight. Avoid opening freezer door during hardening if possible. When ice cream is fully hardened, serve with plenty of mix-ins.